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Suggest a better descriptionIn a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days. Recipe By :TOO HOT TAMALES SHOW #TH6125 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak
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Serving Size: 1 Serving (1157g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1043 | ||
Calories from Fat: 731 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.2g | 108 % | |
Saturated Fat 47g | 235 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 212mg | 65 % | |
Sodium 1968.5mg | 68 % | |
Potassium 1878.6mg | 49 % | |
Total Carbohydrate 53.2g | 16 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 48g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1043
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